American·Main
Cheddar-Crust South Shore Bar Pizza
A regional Massachusetts classic characterized by an incredibly thin, crispy 'cracker' crust and a unique sharp cheddar cheese blend that is spread all the way to the edges of the pan.
Prep
315m
Cook
12m
Total
327m
Serves
4
Method
- 01
In a large bowl, combine yeast, sugar, and warm water. Let sit for 10 minutes to hydrate. Stir in the all-purpose flour with a wooden spoon until a dry, shaggy dough forms.
Watch · 0:40
- 02
Add salt, melted butter, and vegetable oil to the dough. Mix until it comes together, then knead by hand for about 1 minute until relatively smooth but stiff. Place in an oiled bowl, cover, and let rise in a warm spot for 4 to 6 hours (or overnight in the fridge) until doubled in size.
Watch · 1:35
- 03
Prepare the sauce by blending San Marzano tomatoes until smooth. Stir in salt, dried oregano (rubbed between your hands to activate), and a pinch of cayenne pepper.
Watch · 2:58
- 04
Divide the risen dough into 4 portions. Drizzle 1.5 to 2 tablespoons of oil into each pizza pan, greasing thoroughly to the edges. Place a dough portion in each pan and press flat toward the edges.
Watch · 4:32
- 05
Poke the dough all over with a fork to prevent bubbling. Spread a thin layer of sauce and the cheese blend (half cheddar, half Monterey Jack) all the way to the very edge of the pan.
Watch · 5:28
- 06
Bake in a preheated 500°F (260°C) oven for about 12 minutes, or until the cheese is bubbling and the bottom of the crust is browned and crispy. Transfer to a cutting board and garnish with fresh oregano if desired.
Watch · 7:05
From Chef John
“I don't care if you're cutting down on calories, this step is mandatory and absolutely necessary.”
“Please do not under any circumstances forget to Fork your dough.”
“You are, after all, the boss of what goes in your mouth-y.”